If you like something…

Author Notes:This is one of my favorite meals and of course you can sub any type of beans and greens. I learned a new quick bean cooking technique on the Paupered Chef's food blog: http://thepauperedchef.com/2009/06/90-minute-no-soak-beans.html. It really works well and you don't have to plan too far ahead or open a can of beans (not that there's anything wrong with that, I'm a big fan of the can). —nannydeb

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Serves 6 as an entree, maybe 8 as a side dish

1
cup dried pinto beans

1
whole fresh jalapeno

1/2
tablespoon salt

3
cloves, garlic, one whole and two minced

1
head regular ol' green cabbage, shredded

1
cup yellow onion, slivered, we have the wonderfully sweet 1015 onions right now

3
tablespoons cider vinegar

4
tablespoons olive oil, divided

1
tablespoon Dijon mustard

1
tablespoon lemon juice

1
teaspoon sugar

More salt & pepper to taste

2
tablespoons celery leaves, chopped

1/2
cup hot banana pepper rings, drained

Preheat the oven to 250 degrees.

Pick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.

Remove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.

Meanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.

Add the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.

Exactly the type of recipe I'm going for these days. I'm going to try it. Looks filling and very nutritionally dense. I'm always worried about using salt when cooking beans though. One bad experience when black beans never properly softened when cooked in salted water has made me shy about it.